Heat 1 tbsp oil in a pan.
Add the vegetables (except leaves of spring onions) and saute for a minute.
Add the stock and give it 2-3 boils.
Reduce heat and add soya sauce, vinegar/lime juice, salt, sugar, ajinomoto and pepper.
Add spring onion leaves.
Mix cornflour with 1/2 cup water.
Add to the soup, stirring constantly.
Bring to a boil.
Gradually pour in lightly beaten egg, stirring the soup continuously with a fork to get shreds of egg.
Remove from fire.
In a spoon heat sesame or sunflower oil and add chilli powder.
Add the chilli oil to the soup.
Cover soup immediately for a few minutes.